Melt the butter then add the the leaks, onions, garlic and celery salt. Simmer on a medium heat until they are starting to turn golden (about 7 minutes). Throw in the rice and stir until it is covered with the butter, then pour in the stock. Simmer for about ten minutes, then add the nettles. They will cook after about 4 minutes. Take off the heat and use a blender in small batches to whiz the ingredients together. Season with salt and pepper.

Wilt the nettles into the broth mixture

If you want you can top with sour cream to make a smiley face.

We did a blind taste with this recipe. The surprising verdict was the kids loved it – for them revenge was sweet for all those stung legs. However the grandparents were very reticent to eat a stinging weed, but after getting over the initial fear factor they loved it too.

Melt the butter then add the the leaks, onions, garlic and celery salt. Simmer on a medium heat until they are starting to turn golden (about 7 minutes). Throw in the rice and stir until it is covered with the butter, then pour in the stock. Simmer for about ten minutes, then add the nettles. They will cook after about 4 minutes. Take off the heat and use a blender in small batches to whiz the ingredients together. Season with salt and pepper.

Wilt the nettles into the broth mixture

If you want you can top with sour cream to make a smiley face.

We did a blind taste with this recipe. The surprising verdict was the kids loved it – for them revenge was sweet for all those stung legs. However the grandparents were very reticent to eat a stinging weed, but after getting over the initial fear factor they loved it too.